Prep:Drain kraut thoroughly (I used a salad spinner). Slice sausage on the bias into 1/4" elongated rounds. Peel, core, and chop the apple. Halve the onion and slice thinly to create half-rings.

Cooking:Heat cast-iron skillet five minutes over medium heat. Toast caraway seeds for 30-60 seconds or until fragrant, then remove and set aside. Brown sausage coins for 2 minutes per side, remove and set aside. Sweat onions in sausage fat with sprinkling of salt until softened. Deglaze pan with vinegar, cooking down until concentrated. Add apples and cook until they take on color. Stir in caraway and kraut. Cook for about three minutes to bring out flavors. Top with sausage, cover, and let all steam for two minutes to finish softening apples.